Potato Gnocchi
Light, pillowy and oh, so easy!
Ingredients
- 2 medium russet potatoes
- 1 ½ cups all-purpose flour
- ½ cup whole milk ricotta
- ¼ cup freshly grated Parmesan
- 1 large egg
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
- Cut each potato in half, scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups of your potatoes to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper and combine until a rough ball forms.
- Turn your dough out onto a lightly floured surface. Divide dough into 6 equal pieces. Roll each piece into an 18-inch-long rope, about 1-inch in diameter, sprinkling lightly with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces, transfer to a lightly floured baking sheet. (Notes about freezing extra are below.)
- Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. (Generally, gnocchi float when cooked.) Drain well and transfer to clean rimmed baking sheet.
Notes
Our favorite accompanying sauces for light potato gnocchi are brown butter sage, gorgonzola cream, and a light tomato sauce.
Uncooked gnocchi can be frozen. Place uncooked gnocchi in a single layer on a floured parchment-lined baking sheet to air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.
Stay Connected
Sign up for e-news to learn about special events and offerings.